A quick look at the breakfast section of the archives might lead you to believe that what we eat for breakfast are mainly buttery rolls and muffins. We do – sometimes. But the reason our BMI is low and our arteries unclogged is that on a daily basis, we eat muesli. Not a store-bought mix, but my super nutritious home-made mix. It’s loaded with fibre, minerals and vitamins and it can keep even my perpetually hungry 12 year-old daughter going until her first break.
Making your own muesli is as easy as chopping a few things and then mixing them with other things in a big bowl. The reason to go into the trouble of mixing things yourself, is obviously that you can decide exactly what goes into your muesli. You can adapt the ratio of flakes to nuts to dried fruits to your taste. It’s also economical – I find that most store-bought muesli contains measly amounts of nuts and fruits and if it’s richer, then it’s expansive. I buy things like raisins and almonds in bulk to save – they’ll keep for a bit if stored properly. The amount in the recipe might seem huge but between the four of us, it only lasts about 5 days. But since it keeps for weeks, you don’t have to halve the recipe even if you’re the only muesli-eater in your household.
Because my daughter is the first to leave in the morning and she wants her breakfast to be ready when she comes down, I prepare her muesli in the evening – mixing a portion with yoghurt and putting it in the fridge (see bellow). The presoaked muesli is also easier to digest. One year ago: Blood orange custard tart
This time I only give you measurements in cups – unlike baking, making muesli is not an exact science and nothing happens if you add a few more raisins or almonds. You could use any container to measure the ingredients, the recipe gives you an idea of the proportions we use.
5 cups old fashioned rolled oats
2 cups rolled spelt or rye flakes (or use more oats to simplify things)
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup dried goji berries
1 cup raisins
½ cup roughly chopped dried apricots
1 cup roughly chopped almonds
In a large bowl, mix everything together. Store in airtight containers, such as a glass jar with a well -fitting lid. t will keep for a couple of weeks, at least.
You can serve muesli with milk, yoghurt or fruit juice. Let it stand for a bit before eating to let the liquid soften the oats.
How we eat muesli:
In the evening, take ½ cup muesli and mix it with yoghurt in a small serving bowl. Put it in the fridge overnight, In the morning, if it’s thickened too much, you can add a little more yoghurt to loosen the mix. You can also add some seasonal fruit – in summer I step outside the door into the garden to pick some berries, in the winter I get apples from the cellar and chop them finely.